Asian Chicken and Corn Soup Recipe - Allrecipes.com
  • READY IN 55 mins

Asian Chicken and Corn Soup

Recipe by  

"This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    30 mins
  • READY IN

    55 mins

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
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Footnotes

  • Cook's Note
  • You can sprinkle a handful of fresh bean sprouts in each bowl for the crunchy texture, and you won't miss the croutons!
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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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